Description
Indulge in the creamy comfort of High Protein Cottage Cheese Butternut Squash Soup. This delightful blend of roasted butternut squash and high-protein cottage cheese creates a velvety, flavorful experience that’s perfect for cozy evenings or impressing guests. With hints of garlic, onion, and cinnamon, each spoonful promises warmth and satisfaction on chilly days. Ready in just 30 minutes, this soup is not only delicious but also nutritious, making it an ideal choice for lunch or dinner.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 cup high-protein cottage cheese
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Halve the butternut squash and remove seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot over medium heat, add olive oil. Sauté chopped onions and minced garlic until softened (about 5 minutes).
- Scoop the flesh from the roasted squash into the pot with sautéed onions and garlic. Add vegetable broth and cinnamon; stir well.
- Blend the mixture using an immersion blender until smooth or transfer to a regular blender.
- Stir in cottage cheese until fully incorporated and heat gently on low heat.
- Serve hot, garnished with pumpkin seeds or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 10mg